Max Verstappen saw off Lewis Hamilton’s early challenge to claim victory in Saturday’s sprint race at the United States Grand Prix. For the first time since their 2021 championship duel for the ages, Verstappen and Hamilton ran line astern in the 19-lap dash at Austin’s Circuit of the Americas. But Hamilton was unable to prevent Verstappen from taking the spoils, and accumulating yet another win of this most one-sided of Formula One campaigns. Hamilton took the chequered flag a distant 9.4 seconds adrift of Verstappen with Ferrari’s Charles Leclerc third. Verstappen, crowned champion of the world for a third time in Qatar a fortnight ago, took pole position earlier on Saturday and then put his elbows out at the start to ensure Leclerc did not sneak up his inside on the uphill drag to the opening bend. Verstappen moved over to his left to squeeze the Ferrari man allowing Hamilton a clean shot at Leclerc on the exit of the first corner. Hamilton ran over the kerbs and past the Monegasque, and then set his sights on Verstappen. Hamilton has not won a race for nearly two years, the longest losing streak of his career. Indeed, 685 days have passed since he claimed victory at the penultimate round of the 2021 campaign in Saudi Arabia. But for half-a-dozen laps here, Hamilton will have dared to dream that a victory could be on the cards. Hamilton has triumphed six times in America – with five of those victories in the Lone Star State – and his early pace certainly provided Verstappen with food for thought. The seven-time world champion stayed within one second of Verstappen to provide him with a possible DRS slingshot past his Red Bull rival. “Driveability is not there,” moaned Verstappen on the radio. “I lost the rear completely.” Hamilton then hinted his nemesis was gaining an advantage by using more of the track than is allowed. “Max has gone off quite a few times,” said the Mercedes driver. Hamilton has lauded the improvements from his updated machine, but the superiority of Verstappen’s Red Bull came to the fore. Six laps had passed and Verstappen was suddenly out of DRS range. A slim hope of victory for Hamilton was dashed. Yet the 38-year-old, who starts third for tomorrow’s 56-lap main event, will expect to be a contender again. And his chances of a possible win will be aided by Verstappen starting only in sixth after his pole lap in Friday’s qualifying was deleted for exceeding track limits. “Once I cleared the DRS I was settled in my own rhythm and the pace of the car was good,” said Verstappen. “Starting sixth tomorrow will be different to today, but it makes it interesting and hopefully we can have fun. But of course I want to win.” Hamilton said: “That was a fun race. A good start down to Turn 1 and a good battle with Charles. “I was trying early on to get close to Max but their pace is undeniable at the moment. I am happy we are closer, but we still have a long way to go to compete with the pace they had in the race.” Lando Norris took fourth spot ahead of Verstappen’s Red Bull team-mate Sergio Perez, with Carlos Sainz sixth. George Russell finished seventh but was demoted to eighth after he served a five-second penalty for an illegal move on McLaren’s Oscar Piastri. Read More I can do something wiser with my time – George Russell stops using social media Charles Leclerc snatches pole position after Max Verstappen’s lap was deleted Daniel Ricciardo ready for AlphaTauri return at United States Grand Prix On this day in 2009: Jenson Button crowned Formula One world champion in Brazil FIA to review Qatar GP as ‘dangerous’ temperatures prompt driver complaints Lewis Hamilton and George Russell vent anger on radio after collision in Qatar

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Some classics are hard to resist,” says Maunika Gowardhan, author of Tandoori Home Cooking. “This tandoori chicken tikka has been a constant in my cooking repertoire for as long as I can remember. I use the double marination technique here. “Of course, you can grill the skewers without doubling up on the marinade to coat the chicken at the end — it will turn out just as tasty.” Tandoori chicken tikka Serves: 4 Ingredients: You will need wooden skewers soaked in cold water for 30 minutes 640g boneless, skinless chicken thighs, cut into bite-size pieces Butter, for basting and cooking Juice of ½ lime Generous pinch of chaat masala For the marinade: 3 garlic cloves 2.5cm ginger root, peeled 6 tbsp Greek yoghurt 2 heaped tsp chickpea flour 1½ tsp Kashmiri chilli powder. ¼ tsp garam masala 2 tsp ground coriander ½ tsp ground cinnamon ½ tsp saffron strands, crushed 1 tbsp dried fenugreek leaves (kasoori methi), crushed Pinch of sugar Salt, to taste Method: 1. To make the marinade, grind the garlic and ginger with a splash of water in a blender to a smooth paste. In a large mixing bowl, combine the yoghurt with the chickpea flour. Mix well to get rid of any lumps and form a thick paste. Add the ginger and garlic paste, chilli powder, garam masala, coriander, cinnamon, saffron, dried fenugreek, sugar and salt. Stir well, mixing everything to a smooth consistency. 2. Put two tablespoons of the marinade in a small bowl and set aside. 3. Add the chicken to the bowl and mix well to make sure each piece is coated in the thick marinade. Cover the bowl and leave to marinate in the fridge for two to three hours, or preferably overnight. 4. Preheat the grill to a medium heat. Line a baking tray with foil and place a wire rack over the tray. 5. Thread the chicken pieces onto the soaked wooden skewers and place them on the wire rack. Place the tray under the grill and cook for 17-18 minutes. Turn the skewers halfway through the cooking time and baste with the melted butter until the chicken is lightly charred around the edges and cooked through. 6. Meanwhile, transfer the reserved marinade to a small frying pan. Place over a medium heat and cook, stirring continuously, for five minutes until the marinade reduces and thickens. Add two teaspoons of butter and turn off the heat. Transfer the cooked marinade to a bowl. 7. Take the chicken off the skewers and add it to the bowl with the marinade along with the lime juice and chaat masala. Stir well to make sure the chicken is evenly coated. Serve warm with salad and naan or roti. Recipe from ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week

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